NICE NOT SO NICE

I popped in for a coffee at Nice restaurant in Parkhurst this morning and what a great little spot, at the end of the busy 4th Ave. I was taken through the Covid procedures, and had a clipboard shoved at me without pen, so had to use my own. I did not see any other guests being asked to complete the form, which did make me feel rather special. I then scanned the menu and spotted my favorite croissant with scrambled egg and bacon with salsa. It arrived but the croissant had been shoved in a microwave, so it was limp and boiling hot, soggy and getting harder as I ate. Crispy bacon looked old and dry and smell funny (like the chemicals in a enterprise Vienna sausage ) the baby tomatoes were baked open but haphazardly thrown onto the egg. My stomach was not feeling great afterwards and I am left wondering if the food was OK. Now I don't expect much from a coffeshop kitchen, but at R91 for the croissant and a whopping R 29 for a miniature cuppacino, that was pretty steep. My main gripe though is the staff who were inattentive, all congregating around the entrance table, chattering and laughing with backs turned to the customers. I even took at photo for twitter. I had to wait a while between getting the bill and the machine arriving, and the waitress looked ****ed that I had only left 10% as a tip, when I wasnt going to tip at all. What a pity a manager or chef didn't think it worth their while to pop past and ask me how the meal was. Its very true that in these tough times, where thousands of restaurants are closing their doors, that the customer won't mind paying a bit extra for wholesome food and a great experience, but an experience like this means NEVER going back and tell 100 other people. Im not sure Nice will survive, but I would be happy to sit down and pass on 5 basics of keeping your restaurant open in tough times.